Chef’s Regional Specials

Featuring authentic Cantonese, Shanghai and Szechuan cuisines

A-1.  Spare Ribs, Shanghai style…………………………………………………………………………….9.99

        Spare Ribs sautéed with tangy ginger garlic, served with steamed vegetables on the side.

A-2.  Sea, Wind and fire………………………………………………………………………………………….16.99

        Sautéed large shrimp, scallops, King crab legs, clams and sea sticks with vegetables. Served on sizzling hot plates.

A-3.  Eight Treasured Ducks(Half)…………………………………………………………………………..16.99

        Duck marinated with ginger, scallions roasted to extract its sauce, topped with sautéed scallops, shrimps, vegetables.

A-4.  Hot-Sake Treasure Pot……………………………………………………………………………………16.99

  King crab legs, large shrimps, clams, scallops and chicken breast stewed in hot sake and ginger sauce. Served with steamed vegetables on side.

A-5.  Mixed Seafood Cantonese Style…………………………………………………………………….16.99

  Scallops, clams, and shrimps sautéed with ginger, scallions with rice wine sauce. Steamed vegetables on the side.

A-6.  Lobster tail Cantonese Style…………………………………………………………………………..19.99

  Two lobster tails sautéed with ginger, scallions with rice wine sauce. Steamed vegetables on the side.

A-7.  *Lobster Tail, Hunan Style………………………………………………………………………………19.99

  Two lobster tails stir-fried with broccoli, bamboo shoots, and straw mushrooms in spicy Hunan sauce.

A-8.  *Calamari with Celery…………………………………………………………………………………….12.59

  An authentic calamari’s dish that has unique flavor when sautéed with celery.

A-9.  *Spicy Szechuan Shrimp…………………………………………………………………………………11.59

  Large shrimp stir-fried with baby corns, mushrooms, celery and carrots in spicy Szechuan sauce.